Cuccidati Cookie Cake

The first time I tasted Cuccidati Cookie Cake, I was transported back to my grandmother’s cozy kitchen. The aroma of baked goods filled the air, and I could hear the soft sounds of her humming as she meticulously rolled out dough. This cake is not just a dessert; it’s a heartfelt tradition passed down through generations. Each slice reveals a delightful filling of dried figs, dates, and a hint of warm spices, making it a perfect companion for your afternoon tea or coffee. Whenever I prepare Cuccidati Cookie Cake, I think of the laughter and stories shared around the table, making it a truly special recipe. It’s a dish that brings back childhood memories and creates new ones, inviting family and friends to gather and enjoy the sweetness of life together.

Ingredients You’ll Need for Cuccidati Cookie Cake

These ingredients come together to create the perfect Cuccidati Cookie Cake. Each one plays a critical role, enhancing the flavor and texture of this delightful dessert. The combination of sweet and savory makes every bite an experience.

• 3 cups (375 grams) all-purpose flour, plus more for dusting: This is the foundation of your cake, giving it structure and a light texture.
• ½ cup (100 grams) granulated sugar: Adds sweetness that balances the flavors of the filling.
• 2 teaspoons (6 grams) kosher salt: Enhances all the flavors in the cake.
• 1½ teaspoons (7.5 grams) baking powder: Helps the cake rise and achieve its fluffy texture.
• 1 cup (227 grams) unsalted butter, softened: Provides richness and flavor.
• 2 large eggs (100 grams), room temperature: Acts as a binder and adds moisture.
• 2 teaspoons (8 grams) vanilla extract: Provides a warm, comforting flavor that complements the spices.
• 1½ cups (210 grams) dried figs, stemmed and chopped: The star of the filling, offering natural sweetness and a unique flavor.
• ¼ cup plus 2 tablespoons (90 grams) water: Helps to cook the dried fruits to a tender consistency.
• ¼ cup (85 grams) honey: Adds additional sweetness and moisture to the filling.
• 1½ teaspoons (3 grams) orange zest: Brightens the flavor profile with a hint of citrus.
• ¼ cup (60 grams) fresh orange juice: Works in harmony with the zest to enhance the fruity notes.
• ¾ cup (105 grams) pitted dates, finely chopped: Contributes to the overall texture and sweetness of the filling.
• ¾ cup (85 grams) chopped toasted walnuts: Adds a nice crunch and nutty flavor contrast.
• ¾ cup (43 grams) raisins: Additional sweetness and chewiness in the filling.
• 1 teaspoon (3 grams) kosher salt: Reinforces the flavor of the cake.
• 1 teaspoon (2 grams) ground cinnamon: Adds warmth and depth to the flavor.
• ¼ teaspoon ground nutmeg: Provides a subtle hint of spice.
• ¼ teaspoon ground cloves: Complements the other spices beautifully.
• 2 cups (240 grams) confectioners’ sugar: Used for the glaze, adding sweetness and a beautiful finish.
• 3 tablespoons (45 grams) whole milk: Creates a smooth texture in the glaze.
• Garnish: rainbow nonpareils: Adds a festive touch and visual appeal.

Cooking Method for Cuccidati Cookie Cake

Making Cuccidati Cookie Cake is a rewarding experience that fills your kitchen with enticing aromas. The steps are simple yet allow you to create something beautiful and delicious. Let’s dive into the process and start crafting this delightful cake!

1. For the dough, combine flour, granulated sugar, kosher salt, and baking powder in the work bowl of a food processor. Pulse until these dry ingredients are thoroughly mixed. The mixture should look light and airy, which is a good sign that they are perfectly combined.

2. Add butter, eggs, and vanilla to the processor. Pulse just until a smooth dough forms, being careful not to overprocess. You want the dough to remain soft and pliable, so stop as soon as it comes together.

3. Turn out the dough onto a lightly floured surface and knead it gently for about 2 to 3 minutes. You should feel the dough become slightly elastic as you work it, which indicates it’s ready to shape.

4. Divide the dough into two portions. Shape about two-thirds of it (approximately 544 grams) into a disk and the remaining one-third (around 272 grams) into another disk. Wrap these disks in plastic wrap, ensuring they are sealed well to prevent drying, and refrigerate for at least 1 hour or up to overnight.

5. For the filling, in a medium saucepan, combine figs, water, honey, and orange juice over medium heat. Stir occasionally, allowing the mixture to cook until the figs are fork-tender, which should take about 10 minutes. The goal is to rehydrate the figs and make them easier to blend.

6. Once cooked, transfer the mixture to the food processor. Add orange zest, dates, walls, raisins, kosher salt, ground cinnamon, ground nutmeg, and ground cloves. Process until smooth, ensuring that all ingredients are well combined. The filling should be thick and spreadable.

7. Preheat your oven to 350°F (180°C). While the oven heats, prepare a 9-inch round cake pan by spraying it with baking spray that contains flour. This will help prevent sticking, ensuring a clean release when it’s baked.

8. On a lightly floured surface, roll out the larger dough disk into a 13-inch circle. Carefully transfer this rolled dough into the prepared pan, pressing it gently into the bottom and up the sides. If the dough breaks, don’t worry; just press it together and smooth it out with your hands.

9. Spread the prepared filling evenly into the dough-lined pan using a small offset spatula. Now, take a small paring knife and trim the excess dough to about ¼ inch above the top of the filling. This will create a neat edge for the cake.

10. Roll out the remaining dough disk into a 10-inch circle. Use a sharp knife and the 9-inch round cake pan as a guide to cut it into a circle. Carefully place this circle of dough over the filling. Use your fingers or a fork to gently press down the edges, sealing the cake.

11. Gently poke a few holes in the top of the dough with a fork or wooden pick. This allows steam to escape during baking, ensuring a properly baked cake.

12. Place the cake in the preheated oven and bake for about 40 to 45 minutes until the top is lightly browned. You’ll know it’s done when the edges are golden and your kitchen is filled with a heavenly aroma.

13. Once baked, let the cake cool in the pan for 10 minutes before carefully removing it. Place it on a wire rack to cool completely. This cooling step is crucial as it allows the filling to set nicely.

14. For the glaze, in a medium bowl, whisk together all ingredients until smooth. Once the cake is cooled, spread the glaze over the top and garnish with rainbow nonpareils, if desired. Allow it to stand until the glaze is set, which should take about 15 to 20 minutes. Store any leftovers in an airtight container for up to 3 days. Enjoy your homemade Cuccidati Cookie Cake!

Substitutions and Tips

When making Cuccidati Cookie Cake, consider these tips to enhance your baking experience. They’ll help ensure your cake turns out perfectly every time.

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. This way, it stays fresh and delicious.
• Freezing: You can freeze the unbaked cake for up to 3 months. Just wrap it tightly in plastic wrap and foil. Thaw it overnight in the refrigerator before baking.
• Pairing: This cake pairs wonderfully with coffee, tea, or a glass of milk, making it a perfect afternoon treat.
• Variations: Feel free to experiment with different nuts or dried fruits for the filling. Almonds or apricots can be delightful additions.
• Serve warm: While delicious at room temperature, serving warm adds an extra layer of comfort and flavor.

Serving Suggestions

When it comes to serving Cuccidati Cookie Cake, the possibilities are truly endless. Here are some delightful ways to enjoy this treat:

• With Coffee: A slice pairs perfectly with your morning or afternoon coffee, making it an ideal pick-me-up.
• For Dessert: Serve it as a dessert after dinner, perhaps with a scoop of vanilla ice cream on the side.
• At Gatherings: This cake is great for gatherings, be it a birthday party, holiday, or just a cozy get-together with friends.
• Storage Tips: If you have leftovers, keep them in an airtight container at room temperature for a few days. It makes for a convenient snack!
• Seasonal Pairings: During fall, enjoy it with spiced cider or hot chocolate, enhancing the cozy atmosphere.

FAQ

Conclusion

The Cuccidati Cookie Cake is more than just a dessert; it’s a delicious way to bring people together. Its rich flavors and beautiful presentation make it a highlight for any occasion. I encourage you to try baking it yourself and experience the joy it brings. Trust me, once you make it, it will quickly become a favorite in your household.

Cuccidati Cookie Cake

The ultimate comfort food, Cuccidati Cookie Cake combines sweet figs and nuts in a delightful cookie cake. It’s perfect for gatherings and easy to make, making any occasion special. Try it tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons kosher salt
• 1½ teaspoons baking powder
• 1 cup unsalted butter softened
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1½ cups dried figs (stemmed and chopped)
• ¼ cup plus 2 tablespoons water
• ¼ cup honey
• 1½ teaspoons orange zest
• ¼ cup fresh orange juice
• ¾ cup pitted dates (finely chopped)
• ¾ cup chopped toasted walnuts
• ¾ cup raisins
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 cups confectioners’ sugar
• 3 tablespoons whole milk

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. For the dough, combine flour, granulated sugar, kosher salt, and baking powder in the work bowl of a food processor. Pulse until these dry ingredients are thoroughly mixed. The mixture should look light and airy, which is a good sign that they are perfectly combined.
2. Add butter, eggs, and vanilla to the processor. Pulse just until a smooth dough forms, being careful not to overprocess. You want the dough to remain soft and pliable, so stop as soon as it comes together.
3. Turn out the dough onto a lightly floured surface and knead it gently for about 2 to 3 minutes. You should feel the dough become slightly elastic as you work it, which indicates it’s ready to shape.
4. Divide the dough into two portions. Shape about two-thirds of it (approximately 544 grams) into a disk and the remaining one-third (around 272 grams) into another disk. Wrap these disks in plastic wrap, ensuring they are sealed well to prevent drying, and refrigerate for at least 1 hour or up to overnight.
5. For the filling, in a medium saucepan, combine figs, water, honey, and orange juice over medium heat. Stir occasionally, allowing the mixture to cook until the figs are fork-tender, which should take about 10 minutes. The goal is to rehydrate the figs and make them easier to blend.
6. Once cooked, transfer the mixture to the food processor. Add orange zest, dates, walls, raisins, kosher salt, ground cinnamon, ground nutmeg, and ground cloves. Process until smooth, ensuring that all ingredients are well combined. The filling should be thick and spreadable.
7. Preheat your oven to 350°F (180°C). While the oven heats, prepare a 9-inch round cake pan by spraying it with baking spray that contains flour. This will help prevent sticking, ensuring a clean release when it’s baked.
8. On a lightly floured surface, roll out the larger dough disk into a 13-inch circle. Carefully transfer this rolled dough into the prepared pan, pressing it gently into the bottom and up the sides. If the dough breaks, don’t worry; just press it together and smooth it out with your hands.
9. Spread the prepared filling evenly into the dough-lined pan using a small offset spatula. Now, take a small paring knife and trim the excess dough to about ¼ inch above the top of the filling. This will create a neat edge for the cake.
10. Roll out the remaining dough disk into a 10-inch circle. Use a sharp knife and the 9-inch round cake pan as a guide to cut it into a circle. Carefully place this circle of dough over the filling. Use your fingers or a fork to gently press down the edges, sealing the cake.
11. Gently poke a few holes in the top of the dough with a fork or wooden pick. This allows steam to escape during baking, ensuring a properly baked cake.
12. Place the cake in the preheated oven and bake for about 40 to 45 minutes until the top is lightly browned. You’ll know it’s done when the edges are golden and your kitchen is filled with a heavenly aroma.
13. Once baked, let the cake cool in the pan for 10 minutes before carefully removing it. Place it on a wire rack to cool completely. This cooling step is crucial as it allows the filling to set nicely.
14. For the glaze, in a medium bowl, whisk together all ingredients until smooth. Once the cake is cooled, spread the glaze over the top and garnish with rainbow nonpareils, if desired. Allow it to stand until the glaze is set, which should take about 15 to 20 minutes. Store any leftovers in an airtight container for up to 3 days. Enjoy your homemade Cuccidati Cookie Cake!

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can freeze the unbaked cake for up to 3 months. Just wrap it tightly in plastic wrap and foil. Thaw it overnight in the refrigerator before baking.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.